Armadillo Eggs

Armadillo Eggs: Jalapeno and cheese stuffed sausage balls,

Fun to Serve, Fun to Eat

They're not really armadillo eggs, of course. Heck, they're not even eggs! But you can add them to your list of "most fun recipes" anyway. What they are is cheese-and-sausage-breaded jalapeno pepper slices, baked to crispy-brown perfection.

Your brunch or tailgating guests will get a kick out of them. And the recipe is full of cheater stuff like Bisquick and Shake 'n Bake. You can even use peppers from a jar and shredded cheese from a package if you really feel like indulging yourself.

Armadillo Eggs

This is a revamp of the original recipe which calls for stuffing and breading whole jalapenos. This is easier and quicker and just as armadillo-ish.

8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
1 pound hot bulk pork sausage
1 1/2 cups baking mix (Bisquick)
1/2 cup sliced jalapenos, or to taste
1 6-ounce package pork-flavor Shake 'n Bake, optional

In a medium bowl, thoroughly mix the sausage, cheddar cheese, 1/2 the Jack cheese and baking mix together.

Work a biscuit-size piece of the sausage "dough" into a patty about 1/4-inch thick. Place a healthy pinch of Jack cheese and 2 slices of jalapeno peppers in the center and wrap/mold it around the filling. Seal well. Repeat for the remaining peppers.

Roll the prepared peppers in Shake 'n Bake, if you like. This gives the eggs a crispy crust, more like an armadillo shell.

Bake in a preheated 325° oven on a lightly greased baking sheet until browned, about 25 minutes.

Makes 16-20 eggs.

    Note: For camping and tailgating, Armadillo Eggs can be cooked in a dutch oven.

Original Recipe Directions:
Use whole jalapenos. Remove the stems and make a long slit down the peppers. Remove the seeds. Stuff the peppers with Jack cheese. (You'll need a little more than quoted above. Mold the sausage mixture around the peppers, carefully sealing them and bake as above. These are very hot, but more egg shaped.

Homemade Sausage Recipe

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